Thaw both sheets of puff pastry. When thawed, place 1 sheet of puff pastry in refrigerator to keep cold while working with the other.

Meanwhile, in bowl, mix apple-pie filling, raisins, and lemon juice.

On lightly floured surface, gently unfold 1 puff-pastry sheet; with floured rolling pin, roll into a 10-inch square. Place pastry square on one end of ungreased large cookie sheet. Gently fold over 1 side of pastry so edge meets center; do not press fold. With small sharp knife, make 9 parallel cuts along folded edge, 1 inch apart, and 2 inches deep. Unfold pastry.

On other half of pastry, spoon half the apple-pie-filling mixture leaving a 3/4-inch border on 3 sides. With finger, lightly moisten edges of pastry with some water. Fold side of pastry with cuts over filling; press edges gently to seal.

Repeat steps 3 and 4, placing second pastry square on same cookie sheet (pastry may overhang edge of cookie sheet until second Danish is complete).

Preheat oven to 400 degrees F. Brush pastries with egg; sprinkle with sugar. Bake 25 to 30 minutes until puffed and golden, covering edges with foil if they begin to over brown. Cool slightly on wire rack to serve warm. Or cool completely and reheat to serve later. Garnish with lemon leaves.

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